Chicken sate in sweet chili sauce

Ingredients:

• 900 g boneless, skinless chicken thighs (8 thighs, each cut into 3 pieces)
• 0.5 cup sweet chili sauce
• 0.5 tbsp. pineapple juice
• 1 tbsp + 1 tsp soy sauce
• 2 tsp. crushed garlic
• Oil to grease the grill
• Special equipment: 24 bamboo skewers, soaked in water for 20 minutes.

Preparation:

1. Cut the chicken thighs into long strips 1 cm wide and place in a large zip-lock bag.
2. In a bowl, combine the chili sauce, pineapple juice, soy sauce, and garlic. Pour the marinade into the bag over the shredded chicken. Seal the bag and stir. Place the bag in a large bowl and marinate in the refrigerator for at least 1 hour or overnight.
3. Preheat a grill or grill pan over medium-high heat.
4. Thread a strip of chicken onto each skewer. Grease the grill grate with oil and place the skewers on the grate. Grill until the chicken is cooked through, 4-5 minutes per side. Remove from heat and serve immediately.